I’ve mentioned before that I often hear words and immediately think of a song. You can say “See You in September” and simultaneously the lyrics to that song pop into mind.
I’ve been away so much this summer that those words really rang true this time. I said goodbye to my friends knowing I would be back at the end of summer with new experiences and thoughts.
I spent the bulk of my time seeing old friends, visiting familiar places, reacquainting myself with places I used to live and in general having a summer awash in memories. And when I returned, it was to the friends here that are special to me.
I didn’t get much of a chance to cook while away, and I missed my kitchen! But I managed a birthday dinner for an old friend who wanted a dish I would make in the summer for her special day. (Although, should you want to cook for me, maybe don’t choose zucchini.)
Since I no longer have a garden, I went to a Farmers Market to buy Zucchini which, you should know, is the scourge of gardeners because it never stops growing and you can’t even give it away. Neighbors hide when you come to their door for the third time!
But in the Farmers Market they charged $1.50 each (it was California, but seriously?!) Anyway, here’s the birthday girl’s favorite dish.
Zucchini Fritters: Wash and trim the ends off 2 lbs. zucchini. Grate into a large bowl, stir in 1 tsp. kosher salt. Set aside. After 30 minutes, squeeze handfuls of zucchini over sink to remove excess water. Squeeze twice. Should be 3-1/2 to 4 cups.
Dry and re-use bowl. Add ¾ cup grated onion and 2 lightly beaten eggs. In separate bowl, combine ½ to ¾ cup flour, ½ tsp. kosher salt and 1 tsp. baking powder. Add to zucchini mixture and stir well.
Heat 3 tbs. olive oil in heavy bottom skillet over medium heat. When hot, add zucchini mixture one heaping tablespoon at a time and flatten tops slightly. Saute 5 minutes per side or until golden brown. Serve with sour cream or your favorite aioli. Makes 24 fritters.
